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Stirred Custards
Appears in
By Culinary Institute of America
Published 2015
Stirred Custards, such as vanilla sauce or zabaglione, should never be boiled, as they are thickened with eggs rather than starch.
Test for nappé by dragging a finger through the vanilla sauce on the back of a wooden spoon.
Strain the prepared vanilla sauce through a fine-mesh sieve into a bain-marie in an ice bath to ensure it is completely smooth and cools quickly.
© 2015 All rights reserved. Published by Wiley.
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